Notes: CHOCOLATE START, CLEMENTINE, CANE SUGAR, WHITE GRAPE
Greeting visitors warmly with a wide smile and a friendly pat on the back, Francisco Morales is happy to talk about the coffees he's spent a lifetime cultivating.
Francisco began his career in coffee at age 15, when he started selecting coffee seeds and started planting in his nursery for his first small lot by the road. He's faced many challenges over the years, but has grown his lot sizes and increased quality over time. In the year 2000 for example, prices dropped drastically. He bought neighboring land to increase production, and over the years has been able to provide for his family. He has 7 daughters and 20 grandchildren, and his youngest daughter is still looking for a husband!
Located in El Coyegual, La Esperanza is an incredible farm. The coffees characteristics are a fruit forward; balanced cup. His lots are manicured and his trees are well taken care of. His family's home sits across the valley from his farm and you can gaze over his entire estate from his drying patios.
We have only enough to keep this coffee around for about 3 weeks. We hope you enjoy.
Producer: Around 5 small-scale producers from vereda Peñaherrera in Cotacachi, Imbabura
Variety: Caturra, Typica, Burbon
Crop year: 2019
Altitude: 1,700-1,900 MASL.
Notes: juicy berry, cocoa, hazelnut
The Parroquia Peñaherrera is located in the south area of Intag, a remote, partly mountains area in the Cotacachi canton. This area is known for the Intag River and the presence of the Intag Cloud Forest Reserve, an area with much biodiversity and many microclimates. The Parroquia was founded on August 13th, 1920 and its inhabitants settled on the west side of the mountain range. This region is one of the most important water sources of Intag because it is home to the forest of Pajas de Oro, which is the source of the majority of the rivers that eventually will reach the Intag River.
There are very few growers in this region. Co ee production is not very popular here due to the lack of pickers and workers. A long time ago, when the area used to produce a lot of there were some merchants that proved not to be trustful, so many farmers decided to give up on and start growing other products. Many producers in this region don’t have micro-mills at their farms, so they sometimes sell their coffee as cherries while other grower in the region will process the coffee using the micro-mill of the few individuals that do own them.
*canton=a subdivision of a country established for political or administrative purposes.
Time. It’s one word that surrounds the experience of coffee for me. Whether it’s the attention to the timer as you attempt the perfect pour over, the season and time of year of a particular variety you like, or the context in which you drink a thoughtfully made cup. For me, the latter runs the deepest stream of thought and connection. Coffee has the power to offer up and backdrop the most rare, unforgettable, and profound moments of our lives. When I was presented the opportunity to curate a label for Jeff, my mind immediately went looking for rare moments I’ve enjoyed recently. Having lived in the San Clemente area for the past 10 years I’ve deeply enjoyed the energy of the ocean on one side and the rolling hidden hills on the other. During the superbloom in 2019, the hills came alive with wild daisies, mustard, rattlesnakes, sweet pea flowers and more. With 3 kids in tow, we ventured into the hills, mustard 4 ft over head, walking the paths like caverns carved in the wild brush into an experience we’d look back on with joy and meaning.
I’m excited to pair a photo of that rare journey with this incredible coffee. In hopes, that when you brew it, drink it, or gift it to a friend, it becomes a vessel for a rare moment. A special place saved in time. I’d encourage you as you drink it to think of the hands that harvested the cherries, labored in the african sun, and graciously shipped the work of their spirit and soul to this bag before you. Their provision is our reward, and it’s worth making and sharing a memory with a cup of this coffee in hand.
When I first cupped this coffee amidst a premium selection of others, the notes of cranberry, melon, hazelnut and blackberry made for a complex, balanced, and delicious cup. We won’t all taste the same things, but don’t be afraid to turn down the volume in your life, close your eyes, and hope for the unexpected.
The Signature is a blend of coffee developed with the help of our regulars. Our goal with this coffee was to come up with a blend that our community of coffee drinkers would love. To do that, we asked our customers to guide us in determining its components and its roast level.
The signatures on this bag are from our customers who have helped make this coffee.
Want to help? Learn More about our coffee tastings here. We would love to see your signature on this bag.
It takes a crowd to make a crowd-pleaser.
Cupping Notes: Dark Chocolate, Fall Spice, Graham, Almond
I, Jeff, have a grandmother from northern Mexico, our home here in Southern California has a massive love for all mexican food from street food to sophisticated (I am looking at you Taco Maria), and our new seasonal drinks are massively inspired by our neighbors down south.
So when we sourced this amazing coffee San Pedro Yosotatu from Oaxaca, we wanted to do more with it. So we added a splash of our Ardi Natural, and have made our first seasonal blend.
It is great for filter, espresso, or just to stare at this gorgeous bag design by Haley Russo.
In honor of my Grandma, my love for tacos, and all those celebrating Día de Muertos... Cheers!
These 100% nylon hats are perfect for the beach. They are insanely light and is perfect for when I am in the water teaching my kids to surf. Waterproof hats don't breath well, so this hat is perfect because it breaths and once wet it dries off quick.